Cherry Cobbler From Scratch

cherry cobbler from scratch

Indulge in the deliciousness of a classic dessert that’s perfect for any occasion. This cherry cobbler, made entirely from scratch, features sweet and juicy cherries and a crumbly, buttery topping. This dessert is both comforting and satisfying and is sure to be a crowd-pleaser.

Cherry Cobbler From Scratch

Recipe by Melissa Nicholson Course: Dessert


Prep time


Cooking time



Made with sweet and juicy cherries and a crumbly, buttery biscuit topping, this old fashioned cherry cobbler is both comforting and satisfying.


  • For the Filling
  • 4 cups 4 fresh or frozen cherries, pitted

  • 1/2 cup 1/2 granulated sugar

  • 1/2 cup 1/2 water

  • 3 tbsp 3 cornstarch

  • 1 tsp 1 vanilla extract

  • 1 tsp 1 salt

  • For the Topping
  • 1 cup 1 all-purpose flour

  • 1/4 cup 1/4 granulated sugar

  • 2 tsp 2 baking powder

  • 1/2 tsp 1/2 salt

  • 1/4 cup 1/4 unsalted butter, chilled and cubed

  • 1/2 cup 1/2 milk

  • 1 tbsp 1 coarse sugar (optional)


  • Preheat your oven to 400°F (205°C) and grease a 9-inch baking dish.
  • Combine cherries, sugar, cornstarch, vanilla extract, salt and water in a saucepan, and heat the mixture until it boils. Then, lower the heat and simmer for approximately 10 minutes, or until the filling has thickened.
  • Transfer the mixture to the prepared baking dish.
  • In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Add the chilled, cubed butter to the dry ingredients and use a pastry cutter, a fork or your fingers to work it into the flour mixture until it resembles coarse crumbs. Stir in milk until just combined. Do not overwork the dough.
  • Drop spoonfuls of the topping over the cherry mixture in the baking dish, spreading it out slightly with a spatula. Sprinkle the coarse sugar over the top, if using.
  • Bake the cherry cobbler for 35-40 minutes or until the topping is golden brown and the filling is bubbling.
  • Remove the cobbler from the oven and let it cool for a few minutes before serving.


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Meet Melissa

Bourbon stole my heart a few years ago when I had several opportunities to write about it. Food stole my heart when I was lucky enough to be raised by a mom who managed to make nearly everything from scratch when we were growing up.